North African traybake
SERVES 8 (4 FOR NOW AND 4 FOR LATER)
10 MINUTES PREP
50 MINUTES COOKING
Traybakes are the epitome of easy cooking and they really are a great way to use up leftover ingredients. Best of all, they freeze well and taste even better once reheated, truly embodying The Ice Kitchen’s amazing capabilities! This is one of my all-time favourites.
Bone-in meat can take longer to heat, especially when cooked from frozen. To be safe, I would always defrost these fully in the fridge overnight before heating until piping hot through
16 chicken pieces (a mix of bone-in skin-on thighs and drumsticks)
1 large bag of new or baby potatoes (about 1.5kg), halved
8 preserved lemons, quartered
300g jar pitted green olives, drained
2 large onions, cut lengthways into eighths
6 garlic cloves, unpeeled and smashed
2 tsp ground cumin
2 tsp ground coriander
500ml chicken stock
4 tbsp extra virgin olive oil
YOU CAN ALSO SWAP THE PRESERVED LEMONS, OLIVES, CUMIN AND CORIANDER FOR:
2 packets of chorizo, sliced
2 tbsp smoked paprika
some sprigs of thyme
2 thickly sliced peppers
thick slices of red onion
couple of handfuls of black olives
4 courgettes cut into chunks
zest and juice of 2 lemons
sprigs of fresh oregano or
1 heaped tsp dried oregano
Preheat the oven to 200C/180C fan/gas 6.
- Put all the ingredients into a roasting tin in a single layer (use 2 tins if necessary), give everything a good stir to mix well, add a little salt and pepper, cover with foil and bake in the oven for 30 minutes.
- Remove the foil, then cook for another 20-30 minutes until cooked through and the juices run clear and serve.
Ice Kitchen Tip Bone-in meat can take longer to heat, especially when cooked from frozen. To be safe, I would always defrost these fully in the fridge overnight before heating until piping hot through.
FREEZE Allow to cool completely, then portion up (I like preparing portions of two) and place into labelled resealable freezer bags. Lay flat to freeze, before filing upright.
FREEZER TO TABLE Put in the fridge overnight; once defrosted, empty into a roasting tin, cover with foil and bake for 45-55 minutes until piping hot through. Pop under a hot grill for a couple of minutes to crisp up the skins.